Skip to main content

Curtis Stone's smoked salmon carpaccio

Skip to IngredientsSkip to Method

In just 15 minutes you can whip up this impressive seafood starter. Bursting with fresh flavour, it’s a great addition to your Christmas menu.

  • Serves8
  • Prep time15 minutes
Two bowls of smoked salmon carpaccio with oil and salad.


  • 1/2 cup (125ml) extra virgin olive oil
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh dill
  • 2 tbs finely chopped shallots
  • 1 tbs chopped drained baby capers
  • 1 lemon, zest finely grated, juiced
  • 16 slices smoked salmon (400g)
  • 80g baby rocket leaves
  • 2 radishes, thinly sliced
  • 2 celery heart stalks, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a medium bowl, mix the oil, parsley, dill, shallots, capers, lemon zest and 2 tbs of the lemon juice. Season the salsa verde with salt and pepper.
  2. Step 2

    Over each of 8 starter or salad plates, arrange 2 slices of smoked salmon. Arrange rocket over smoked salmon. Spoon over the salsa verde and top with radish and celery to serve.